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1
In a large bowl, combine feet, tails, lamb, pork, beef, 3 1/2 c. wine, minced onion, halved garlic, and grnd pepper.
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2
Cover with plastic wrap, and refrigerateovernight.
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3
Heat oven to 300 degrees.
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4
Place marinated meat mix in a large saucepan.
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5
Bring to a boil; skim surface, and throw away foam which rises to the top.
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6
Prepare a bouquet garni: Tie the parsley stems, bay leaf, and thyme together with kitchen twine; set aside.
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7
Coat a 5-qt covered casserole or possibly Dutch oven with lard.
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8
Season potatoes with salt and pepper.
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9
Line the bottom of the casserole with half of the potatoes.
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10
Top with half of the sliced onions and half of the leeks.
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11
Remove meat from marinade, and transfer to casserole.
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12
Strain marinade over meat, discarding solids.
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13
Top with remaining onion and leek, chopped garlic, and bouquet garni.
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14
Distribute remaining 1 lb.
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15
potatoes proportionately in casserole.
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16
Pour remaining 3 c. wine over potatoes.
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17
Cover casserole.
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18
Make the seal: In a medium bowl, combine flour and 1/2 c. hot water.
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19
Stir till mix comes together and forms a dough.
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20
Roll dough into a log long sufficient to go around the casserole.
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21
Place dough over the seam between the casserole, and the cover to seal.
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22
Brush dough with egg.
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23
Bake for 3 hrs.
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24
(The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.)
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25
Remove dough seal, and serve immediately.
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26
This recipe yields 6 servings.
